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김은숙,전봉걸 한국은행 2013 經濟分析 Vol.19 No.3
This paper conducted a study from a variety of viewpoints by integrating education level and skill. As a result of estimating the wage premium caused by skill, the wage premium showed a persistent increase in the college graduates whereas it showed a sharp decline in the high school graduates. In the estimation of the wage gap between the unskilled college graduates and skilled high school graduates, the result indicated that the skilled high school graduates could most effectively overcome the wage gap in the financial institutions and insurance industry. The unskilled college graduates could earn the highest wage compensation in the education industry. Finally, in the wage gap model between the unskilled college graduates and the skilled high school graduates, it indicated a need to increase demand for skilled high school graduates to reduce the wage gap. 본 논문은 임금격차에 관한 연구로 학력에 전문성을 추가적으로 고려하여 새롭게 접근하였다. 연구의 주요결과는 다음과 같다. 첫째, 학력별 전문성으로 인한 임금 프리미엄을 전체 산업을 기준으로 추정한 결과,대졸 내에서의 전문성으로 인한 임금 프리미엄은 증가추세를 보이는 반면, 고졸 내에서의 전문성으로 인한 임금 프리미엄은 최근 급속히 감소하였다. 둘째, 상대적으로 학력에 우위를 보이는 대졸비전문가와 상대적으로 전문성에 우위를보이는 고졸전문가 간 임금격차를 산업별로 추정한 결과, 고졸자들은 금융 및 보험업 부문에서 전문가로 종사한다면 학력으로 인한 임금격차를 가장 효과적으로 극복할 수 있고, 대졸자들은 교육 서비스업 부문에 종사할 때 학력우위로 인한 임금보상을 가장 크게받을 수 있는 것으로 나타났다. 셋째, 대졸비전문가와 고졸전문가 간 임금격차 모형 추정 결과, 학력우위와 전문성우위 간 임금격차를 완화하기 위해서는 고졸전문가들에 대한 상대적인 수요증가가 수반되어야 할 것으로 보인다.
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간호학생의 간호상에 관한 조사연구 : 순천지역 3년제 대학과정을 중심으로
김은숙 순천청암대학 1989 論文集-順川看護專門大學 Vol.13 No.-
The purpose of this study was to investigate the level of image of the nurses of nursing students and the relevant variables which have influenced the image of nurses, and to provide data basic to planning and programming nursing education. The subjects for this study were 289 nursing students who attend junior nursing college in Soon Cheon city. Data was collected from August 23 through 30, 1989, by means of questionnaire. The research instruments for this study was based on the SINS(Self-Image of the Nurses Scale) developed by Hass. Statistical analysis of data were done by t-test and ANOVA. Result were as follows: 1. The mean score of nursing image was 3.144. 2. The related factor of SINS with the highest mean score(3.724) is the intellectual capacities of nurses, and the factor with the lowest nursing image is remuneration(2.907) or opportunities for social life(2.648). 3. General factors reveled not to have influenced self-image of the nurses. (1) Lower grade students revealed significantly higher SINS score (F= 12.273, p<0.001); Freshman the highest(3.254), Sophomore(3.100) the next and the Junior the lowest. (2) Those who have religious affiliated (3.199) revealed to have significantly higher SINS score (t=16.824, p<0.001) (3) Subjects who were motivated to take nursing as career by the fundamental nature of nursing of nursing revealed the highest SINS score (3.218) and thedifference between groups were significant(F=3.126, p<0.05). Those who have chosen nursing as their major in the college by personal inner motivation revealed significantly higher SINS score than those who are motivated by external factors (F=7.273, p <0.001). (4) Level of acceptance9 of nursing as established profession revealed to have significant influence(F=9.613, p<0.001). (5) SINS scores revealed no significant difference according to variable; academic achievement, personal health, the particular area of nursing one intended to go into after graduation, maximal level of education of parents, nurses and physicians in the family and next kin(p>0.05).
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Microwave oven과 Microwave 조리의 특성
김은숙 연세대학교 생활과학대학 1985 婦學 Vol.18 No.-
Nowadays, the incidences of using microwave in cookery are increasing rapidly, for the characteristics of microwave cooking fits well into today's convenienceoriented life style. Since this is a newer wokery method very different from conventional heating method, many studies were conducted on microwave cookery vs. conventional one. The studies on retention of nutrients showed that microwave cooking did not change fatty acid pattern. Beef roasted in microwave oven usually received lower scores both for acceptability and overall desirability than those cooked in conventional oven. The study on the combined effect of types of oven, conventional and microwave, and types of heat, moisture and dry, showed significant interactions among the treatments. Microwave oven was found to be inadequate for cooking pork since heat was not high enough to kill Trichinae in pork. The use of microwave as a final heating method in a hospital cook/chill food service system was found to reduce yield of foods, causing increased loss of moisture and fat through dripping and evaporation. The studies on retention of nutrients were conducted with potatoes using microwave and conventional oven, and demonstrated that microwave cooking did not change mineral composition significantly. However, total amino acids content in cortex region showed to be increasing and that in pith decreased as a result of microwave heating which is different from the results of conventional one.
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